Brown Butter Pumpkin Oatmeal Latte Cookies Recipe :-There is a generous amount of blueberries packed into this delightful Blueberry Coffee Cake, which is delicate and chewy. Due to the use of sour cream in its preparation, it is exceptionally opulent and airy. A wonderful streusel is placed on top of the cake, and a cream cheese icing is served on the side.
Brown Butter Pumpkin Oatmeal Latte Cookies Recipe
INGREDIENTS
- 1 cup unsalted butter
- 1 cup canned pumpkin puree
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups old-fashioned oats
- 1 tablespoon instant espresso powder
- 1 cup semisweet chocolate chips
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INSTRUCTIONS
Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Prepare the baking sheets by lining them with silicone mats or parchment paper.
Butter that has not been salted should be melted in a pot over medium heat. Once it has melted, continue cooking the butter while sometimes turning the pan. This should be done until the butter gets a golden brown color and generates a delicious aroma of nuts. Be careful not to let it catch fire. Take it off the heat and let it to cool down a little bit.
The browned butter, pumpkin puree from a can, brown sugar, and granulated sugar should be mixed together in a large mixing dish. After thoroughly combining, mix.
One egg at a time, stirring thoroughly after each addition, add the eggs to the mixture. Extract of vanilla should be stirred in.
Combine the all-purpose flour, baking soda, ground cinnamon, nutmeg, ginger, cloves, salt, instant espresso powder, and old-fashioned oats in a separate dish and mix them together until they are thoroughly combined.
Mix the dry ingredients into the wet ingredients in a slow and steady manner until they are almost completely incorporated. Take care not to overmix the items.
The semisweet chocolate chips should be folded into the dough until they are spread equally throughout the dough.
Put rounded tablespoons of dough onto the baking sheets that have been prepared, leaving about two inches of space between each one. You can use a cookie scoop or a spoon to achieve this.
Take the back of a spoon or your fingertips and gently press down on each cookie to make it flat.
Cook in an oven that has been warmed for twelve to fifteen minutes, or until the edges have a light golden brown color.
The cookies should be removed from the oven and allowed to cool for a few minutes on the baking sheets before being transferred to a wire rack to finish cooling after being removed from the oven.
Serve these delectable Brown Butter Pumpkin Oatmeal Latte Cookies once they have cooled, and enjoy them with a warm cup of coffee or your preferred fall beverage.
Conclusion
These Brown Butter Pumpkin Oatmeal Latte Cookies are the ideal way to satiate your cravings for autumn, and they are certain to be a favorite with both your family and your friends. Because of the exquisite combination of flavors and textures that they possess, they are the ideal delicacy for cosy evenings spent by the fire or joyful get-togethers with special people in your life. If you give this dish a shot, you will be immersed in the comforting warmth of autumn with each mouthwatering bite.
